Tasty Broccoli Cheddar Soup for Two

I didn’t make my first pot of broccoli cheddar soup until I was in my thirties. Before that, I thought it was one of those restaurant-only things—too fancy, too complicated for a weeknight dinner at home.

Turns out, I was wrong. This soup is actually one of the easiest things you can make, and it comes together in about thirty minutes. No fancy equipment, no hard-to-find ingredients. Just a pot, some butter, cheese, and broccoli. The best part? This recipe makes just enough for two people, so you’re not eating leftovers for a week straight.

What Kind of Cheddar Cheese Should I Use?

For the creamiest, most flavorful broccoli cheddar soup, you’ll want to shred your own cheese from a block rather than buying pre-shredded. Pre-shredded cheese has anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar gives you the most classic flavor, but mild or medium cheddar work great too if you prefer a less intense cheese taste. If you’re feeling adventurous, you can even mix in a bit of smoked cheddar or white cheddar for a fun twist on the traditional recipe.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to work with what you’ve got:

• Butter: You can use olive oil instead of butter if that’s what you have on hand. Use about 1 ½ tablespoons of oil to get a similar result.
• All-purpose flour: For a gluten-free version, try using cornstarch instead. You’ll need about 1 tablespoon mixed with a little cold broth before adding it to the soup.
• Broth: Either vegetable or chicken broth works great here, so just use whichever you prefer or have available. The flavor will be slightly different, but both taste good.
• Fresh or frozen broccoli: Both work equally well in this recipe. If using fresh, just make sure to chop it into small, bite-sized pieces. Frozen is already cut and ready to go.
• Whole milk: You can swap this with half-and-half for a richer soup, or use 2% milk if you want something lighter. Heavy cream works too, but use just 2-3 tablespoons mixed with a little broth.
• Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar works fine too. You can also mix in some gruyere or monterey jack for a different taste, but I’d keep at least half of it as cheddar for that classic flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli cheddar soup is adding cold milk and cheese to a boiling pot, which can cause the cheese to seize up and become grainy instead of smooth and creamy – always remove the pot from heat first and let it cool for a minute or two.

Another common error is not cooking the flour long enough after adding it, which can leave your soup tasting pasty, so make sure to stir it constantly for at least a minute before adding the broth.

Overcooking the broccoli will turn it mushy and dull in color, so stick to the 8-10 minute cooking time and test a piece to make sure it’s tender but still has a little bite.

Finally, add your cheese gradually in handfuls rather than dumping it all in at once, stirring between each addition to ensure it melts evenly into the soup.

What to Serve With Broccoli Cheddar Soup?

A warm, crusty bread bowl is my go-to for serving broccoli cheddar soup – you can eat the bowl after you finish the soup, which is always a win! If you don’t have bread bowls on hand, some toasted sourdough or a buttery baguette works great for dipping and soaking up all that cheesy goodness. I also like pairing this soup with a simple side salad dressed with a light vinaigrette to balance out the richness, or you can serve it alongside some crispy bacon strips for extra flavor. For a heartier meal, add some rotisserie chicken or cooked ham right into the soup to make it more filling.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since it has dairy. Let it cool completely first, then store it in a freezer-safe container, leaving a bit of room at the top for expansion.

Reheat: Warm it up gently on the stovetop over low heat, stirring often to keep the cheese from separating. You can also use the microwave on medium power in 30-second intervals. If it looks a bit separated, just whisk it while heating and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-55 g
• Carbohydrates: 45-50 g

Ingredients

• 2 tbsp all-purpose flour (for thickening)
• 2 cups shredded cheddar cheese (I use Cabot for sharp flavor)
• 1/2 tsp kosher salt
• 3 cups vegetable broth
• 1/4 cup whole milk (brings creaminess without overpowering)
• 1 garlic clove (freshly minced)
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 2 cups chopped broccoli (cut into bite-sized florets)
• 1/2 cup diced onion (about 1/4-inch pieces)

Step 1: Build the Aromatic Base

• 2 tbsp unsalted butter
• 1/2 cup diced onion
• 1/2 tsp kosher salt
• 1 garlic clove, freshly minced

Melt the butter in a medium pot over medium heat.

Once foaming, add the diced onion and kosher salt, stirring occasionally for about 5 minutes until the onion becomes translucent and soft.

Add the minced garlic and cook for another minute until fragrant.

This builds the flavor foundation of the soup—the salt helps draw out the onion’s moisture and develop sweetness while the garlic adds depth.

Step 2: Create the Roux and Add Broth

• 2 tbsp all-purpose flour
• 3 cups vegetable broth

Sprinkle the flour over the aromatic base from Step 1 and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.

This mixture will thicken the soup and give it a velvety texture.

Slowly whisk in the vegetable broth, stirring constantly to avoid lumps.

Bring the mixture to a boil, then reduce heat to a simmer—this ensures the flour is fully cooked and the broth is well-incorporated.

Step 3: Cook the Broccoli Until Tender

• 2 cups chopped broccoli

Add the chopped broccoli florets to the simmering broth from Step 2.

Cook for 8-10 minutes until the broccoli is completely tender and easily pierced with a fork.

I like to cut my broccoli into small, uniform pieces so they cook evenly and create a nice texture throughout the soup—not too chunky, not too fine.

Step 4: Finish with Cream and Cheese

• 1/4 cup whole milk
• 2 cups shredded cheddar cheese

Remove the pot from heat and let it cool for about 1 minute.

Stir in the whole milk, then add the shredded cheddar cheese in handfuls, stirring gently until completely melted and smooth.

The residual heat will melt the cheese perfectly without breaking the soup’s emulsion.

I find using quality sharp cheddar makes all the difference—it gives the soup a more complex, satisfying cheese flavor without needing extra seasoning.

Taste and adjust salt as needed before serving.

Tasty Broccoli Cheddar Soup for Two

Delicious Tasty Broccoli Cheddar Soup for Two recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 2 servings

Calories 850 kcal

Ingredients

  

• 2 tbsp all-purpose flour (for thickening)
• 2 cups shredded cheddar cheese (I use Cabot for sharp flavor)
• 1/2 tsp kosher salt
• 3 cups vegetable broth
• 1/4 cup whole milk (brings creaminess without overpowering)
• 1 garlic clove (freshly minced)
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 2 cups chopped broccoli (cut into bite-sized florets)
• 1/2 cup diced onion (about 1/4-inch pieces)

Instructions

 

• Melt the butter in a medium pot over medium heat. Once foaming, add the diced onion and kosher salt, stirring occasionally for about 5 minutes until the onion becomes translucent and soft. Add the minced garlic and cook for another minute until fragrant. This builds the flavor foundation of the soup—the salt helps draw out the onion's moisture and develop sweetness while the garlic adds depth.
• Sprinkle the flour over the aromatic base from Step 1 and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux. This mixture will thicken the soup and give it a velvety texture. Slowly whisk in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer—this ensures the flour is fully cooked and the broth is well-incorporated.
• Add the chopped broccoli florets to the simmering broth from Step 2. Cook for 8-10 minutes until the broccoli is completely tender and easily pierced with a fork. I like to cut my broccoli into small, uniform pieces so they cook evenly and create a nice texture throughout the soup—not too chunky, not too fine.
• Remove the pot from heat and let it cool for about 1 minute. Stir in the whole milk, then add the shredded cheddar cheese in handfuls, stirring gently until completely melted and smooth. The residual heat will melt the cheese perfectly without breaking the soup's emulsion. I find using quality sharp cheddar makes all the difference—it gives the soup a more complex, satisfying cheese flavor without needing extra seasoning. Taste and adjust salt as needed before serving.